Lentil and carrot pancakes

Ingredients for 1 servings:

• 40 g lentils, red
• 150 ml water for soaking
• 50 g carrot(s)
• 1 egg(s), size M
• 10 g wholemeal oat flour
• 1 pinch of baking powder
• 60 ml water
• some virgin coconut oil for baking
• 100 g Greek yogurt
• 20 g arugula
• 1 clove(s) garlic
• some salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 20 minutes

With garlic and rocket yogurt

Mix the lentils with 150 ml of water and soak for at least 6 hours, preferably overnight. Drain the lentils in a sieve and rinse. Peel and slice the carrot. Place the lentils, carrots, egg, wholemeal oat flour, baking powder, a pinch of salt, and 60 ml of water in a blender and blend until finely and smoothly combined. Melt a little coconut oil in a pan and fry the mixture into small pancakes until golden brown. Cook for about 3 minutes on each side. Meanwhile, place the yogurt in a food processor with the peeled and slightly chopped garlic. Wash the arugula and spin dry. Reserve a few leaves for garnish, add the rest to the food processor, and blend thoroughly. Season with salt and pepper and transfer to a small bowl. Transfer the pancakes to a plate, garnish with a few arugula leaves, and serve with the yogurt dip.